PREPARATION

In a large pot, heat oil over medium heat. Add onion, garlic and peppers and cook until soft, 5 minutes. Add tomatoes, cocoa powder, seasonings and broth; bring to a boil, reduce to simmer and stir in zucchini, corn and beans. Cook until chili is thick, about 20 minutes. Divide into four bowls; top each with 1 tbsp cheddar and 1 tbsp sour cream.